Brighten your table with Korean Spinach Side Dish, a vibrant and flavorful Korean banchan ready in just 5 minutes! This crisp-tender spinach, tossed with nutty sesame oil, garlic, and soy sauce, is a perfect side for any meal. Whether served with rice, bulgogi, or as part of a bibimbap bowl, this Korean spinach side dish recipe brings a quick, healthy, and savory touch to your table.
Why You’ll Love Korean Spinach Side Dish
- Quick and Easy: Ready in under 5 minutes with minimal prep.
- Bold Flavors: Nutty, savory, and slightly garlicky with a fresh bite.
- Healthy Choice: Naturally vegan, low-calorie, and nutrient-packed.
- Versatile: Complements Korean dishes or adds flair to any meal.
- Make-Ahead Friendly: Tastes great chilled or at room temperature.
Ingredients for Korean Spinach Side Dish
Here’s what you need for this Korean spinach side dish recipe (serves 4):
- 1 bunch (10 oz) fresh spinach, stems on
- 1 garlic clove, minced
- 1 green onion, finely chopped
- 2 tsp (10ml) soy sauce
- ⅛ tsp (0.75g) kosher salt
- 2 tsp (10ml) toasted sesame oil
- 2 tsp (6g) toasted sesame seeds
Equipment
- Large pot
- Colander
- Ice bath (bowl with ice water)
- Medium mixing bowl
- Tongs or slotted spoon
- Measuring spoons
Ingredient Tips
- Use regular spinach bunches (not baby spinach) for better texture.
- Tamari or coconut aminos can replace soy sauce for gluten-free diets.
- Fresh garlic and green onion add the best flavor; avoid powders.
- Toasted sesame oil is key for authentic nuttiness; don’t substitute.
- Toast sesame seeds lightly in a dry pan for extra flavor if not pre-toasted.
Directions for Korean Spinach Side Dish
Let’s make this Korean spinach side dish recipe—quick, fresh, and packed with flavor!
Prep the Spinach
I trim the tough ends from 1 bunch of spinach and cut it into 2-inch pieces for even cooking. I rinse thoroughly to remove any grit.
Blanch the Spinach
I bring a large pot of salted water to a boil. I add the spinach and blanch for 30 seconds until just wilted, keeping the stems slightly crisp. Using tongs, I transfer the spinach to an ice bath to stop cooking.
Drain and Squeeze
I drain the spinach and gently squeeze out excess water with my hands or a clean towel, ensuring it’s dry so it absorbs the seasoning well.
Season and Toss
In a medium bowl, I combine the spinach with 1 minced garlic clove, 1 chopped green onion, 2 tsp soy sauce, ⅛ tsp salt, 2 tsp sesame oil, and 2 tsp sesame seeds. I toss gently to coat evenly, letting the flavors meld.
Serve
I serve immediately for a fresh taste or chill in the fridge for later, perfect at room temperature or cold.
Nutrition
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Total Time: ~5 minutes
- Servings: 4
- Calories: ~65 kcal per serving
- Macros per Serving: 5g carbs, 4g protein, 4g fat, 3g fiber
Variations
Try these twists on this recipe:
- Spicy Kick: Add 1–2 tsp gochugaru (Korean chili flakes) for heat, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Veggie Swap: Use baby bok choy or kale instead of spinach.
- Nutty Boost: Add 1 tbsp crushed roasted peanuts for extra crunch.
- Tangy Twist: Mix in 1 tsp rice vinegar for a slight zing.
- Protein Add-In: Toss in diced tofu for a heartier banchan.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a fusion twist.
- Enjoy alongside LaylaCooks’ Pumpkin Scones for a unique meal.
Storage
I store the dish in an airtight container in the fridge for up to 4 days. No reheating needed—it’s best enjoyed chilled or at room temperature. I don’t recommend freezing, as the texture may become soggy after thawing.
Serving Tips
- Presentation: Serve in a small bowl as part of a banchan spread or alongside rice.
- Garnish: Sprinkle extra sesame seeds or chopped green onion for color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a modern twist.
- Portion Size: About ½ cup per person as a side.
- Occasions: Perfect for weeknight dinners, Korean BBQ nights, or meal prep.
FAQs
Is Korean Spinach Side Dish served hot or cold?
It’s traditionally served cold or at room temperature.
Can I use baby spinach?
Regular spinach is best for texture, but baby spinach works if cut into smaller pieces.
Can I make this ahead of time?
Yes, prepare and refrigerate up to 4 days in advance; flavors deepen over time.
Is this dish gluten-free?
Use tamari or gluten-free soy sauce to make it gluten-free.
Can I add other seasonings?
Yes, try gochugaru or a splash of rice vinegar for variety.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Korean Spinach Side Dish is a quick, flavorful banchan that elevates any meal. This Korean spinach side dish recipe brings nutty, savory goodness to your table in minutes. Try this recipe and add a taste of Korea to your next dinner!
Korean Spinach Side Dish
Ingredients
- 1 bunch 10 oz fresh spinach, stems on
- 1 garlic clove minced
- 1 green onion finely chopped
- 2 tsp 10ml soy sauce
- ⅛ tsp 0.75g kosher salt
- 2 tsp 10ml toasted sesame oil
- 2 tsp 6g toasted sesame seeds
Instructions
Prep the Spinach
- I trim the tough ends from 1 bunch of spinach and cut it into 2-inch pieces for even cooking. I rinse thoroughly to remove any grit.
Blanch the Spinach
- I bring a large pot of salted water to a boil. I add the spinach and blanch for 30 seconds until just wilted, keeping the stems slightly crisp. Using tongs, I transfer the spinach to an ice bath to stop cooking.
Drain and Squeeze
- I drain the spinach and gently squeeze out excess water with my hands or a clean towel, ensuring it’s dry so it absorbs the seasoning well.
Season and Toss
- In a medium bowl, I combine the spinach with 1 minced garlic clove, 1 chopped green onion, 2 tsp soy sauce, ⅛ tsp salt, 2 tsp sesame oil, and 2 tsp sesame seeds. I toss gently to coat evenly, letting the flavors meld.
Serve
- I serve immediately for a fresh taste or chill in the fridge for later, perfect at room temperature or cold.
Notes
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